3990 Learning at home workbook 6 ebook

Baked lemon and
ginger snapper
Procedure 1
Method:
Follow this recipe to create a juicy whole-baked snapper. Serves four.
Ingredients:
• 1 whole snapper (scaled and cleaned)
• 2 lemons
• 1 tomato
• 1 tablespoon grated ginger
• 4 spring onions
• soy sauce (light)
• olive oil (light)
• dried dill
• ground black pepper
• salt
1. Wash fi sh and pat dry with paper towel.
2. Slice tomato into thick slices.
3. Slice one lemon thinly.
4. Chop spring onions evenly.
• chopping board
• sharp knife
• grater
5. Stuff tomato, half sliced lemon, half spring onions and good pinch of dill inside fi sh.
6. Score each side of fi sh using sharp knife and rub lightly with olive oil.
7. Rub grated ginger evenly on both sides of fi sh. Press into scores.
• measuring spoons
• measuring cups
• juicer
• paper towel
• aluminium foil
• baking tray
Utensils:
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8. Make foil ‘packet’ large enough to hold fi sh. Leave top open and place fi sh inside.
9. Squeeze juice from remaining lemon. Remove pips.
10. Sprinkle fi sh liberally with lemon juice, soy sauce, salt and pepper.
11. Layer remaining lemon slices and spring onions evenly over top of fi sh.
12. Close foil packet tightly.
13. Bake in moderate oven at 160 ºC – 180 ºC for 30 to 35 minutes, depending on size.
Test your lemon and ginger snapper by tasting it!
R.I.C. Publications® www.ricpublications.com.au 68 ISBN 978-1-922313-88-1 Learning at home workbook 6